The Food: A short blackboard menu of lobster rolls, chowders, slaws and boils. Among the non-crustaceous offerings: a smoked duck breast panini with Swiss and deep-dish butter tarts that sell out early.

The Drinks: House-made anise iced tea and vanilla lemonade. A liquor license is in the works.

The Place: A simple white room with mismatched furnishings and marine-themed tchotchkes, including 11 dried starfish, two decorative portholes and a lobster trap.

The Numbers:
• 1,000 lobsters sold since opening day
• $800 for a private, 15-person lobster boil (including booze)
• 40 live lobsters shipped in daily from the East Coast
• 3 pints of Guinness (each) before the owners officially decided to open the restaurant